Mincemeat Sticky Buns Print E-mail

Sticky, yummy and not remotely recommended if you want to lose weight, these sticky buns are divine for breakfast or tea. 

1 tbsp dried yeastImage
125ml (4 fl oz) warm water
125ml (4 fl oz) milk
225g (8 oz) butter
115g (4oz) sugar
1 egg, lightly beaten
1 small apple, peeled and grated
600-750g (1 1/ 4 - 1 3/4 lb) all-purpose flour
1/4 tsp salt
1 tsp cinnamon
350g (3/4lb) mincemeat
100g (31/2 oz) brown sugar
 
Mix the yeast in a large mixing bowl with the water and leave for 10 minutes or until frothy. Heat the milk in a small pan with 55g (2oz) of the butter, and the sugar until the butter has melted and the sugar dissolved. Allow to cool to blood heat, then mix with the yeast mixture. Stir in the egg and grated apple. Mix the 4 cups of flour with the salt and cinnamon in a large bowl then stir in the yeast mixture. Using an electric mixer with a dough hook, or your hands, mix and knead until the dough is soft, silky and comes away from the sides of the bowl. Form it into a ball.

Grease a bowl with oil or butter and put the dough in it, turning it so it is greased all over. Cover with a plastic bag and put into a warm, draught-free spot for an hour or until doubled in bulk. Knock back the dough on a floured board, then roll into a 38cm (15in) square. Melt 55g (2oz) of the remaining butter and spread about half of it over the dough, leaving a border of about 1/2 in clear. Now spread the mincemeat over the butter. Roll up tightly. Melt 125g (4 oz) of butter in a 23x33cm (9x13in) baking dish. Stir in the brown sugar. Slice off the ends of the roll of dough, which will have little, if any, mincemeat and discard. Slice the rest into 12 pieces.

Place in the melted butter and sugar. (If you prefer, you can divide the butter and sugar between two 20cm (8in) square baking dishes and put 6 rolls in each.) Cover and allow to rise for 30 minutes while preheating the oven to 180ºC (350ºF/Gas Mark 4). Bake for 20 minutes or until browned and puffy. As soon as you remove them from the oven, brush the surface with the remaining melted butter. Allow to rest for 3-4 minutes, then run a knife round the inside of the baking dish, place a large plate on top and invert. Allow to sit for 2-3 minutes if necessary for the buns and all the buttery sticky mixture to come away. Best served warm. (They can be reheated for a few minutes in a 150ºC (300ºF) oven).

Makes 12 buns.
 
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